Texas Style Beef Goulash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 34 μg | (57 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,418 mg | (35 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 600 grams Beef (from the leg or shoulder)
- 2 large onions
- 2 garlic cloves
- 300 grams carrots
- 2 stalks Celery
- 400 grams waxy potatoes
- 3 Tbsps sunflower oil
- 1 tsp Tomato paste
- 1 tsp Pastry flour
- 500 milliliters Vegetable broth
- 200 grams crushed Tomatoes (canned)
- salt
- freshly ground peppers
- 1 generous pinch cayenne pepper
- 1 bay leaf
- 100 grams Peas (frozen)
Preparation steps
Rinse and pat dry meat, cut into 2-3 cm cubes (approximately 1 inch).
Peel onions and cut lengthwise into slices. Peel garlic and chop finely. Peel carrots and cut into large sticks.
Rinse and slice celery. Peel potatoes and cut into 2 cm (approximately 1 inch) cubes.
Heat oil in a Dutch oven and brown meat, few pieces at a time, on all sides. Add onions and garlic and saute for a few minutes. Add tomato paste and sprinkle with flour and saute briefly, stirring. Deglaze pot with broth and tomatoes, season with bay leaf, salt and pepper and simmer, covered, for about 1 hour.
Add potatoes, celery and carrots to the pot and simmer for another 20 minutes. Add peas 5 minutes before the end of cooking. Season to taste and place into plates. Serve hot.
